Blanch and prep asparagus and green beans. It is important to run them under cool water to stop the cooking process. You want a little crunch in the bite. Take a look at the color as the above photo is just after I cooled them.

Chop up the onion and celery and flavor with the India Salt. Add the cream sauce, lemon juice, and mustard.

Finish chopping if you haven’t already the blanched asparagus and green beans. Add to the mix.